Express
Tangy Pork Al Pastor-Style Tacos with Pineapple Jalapeño Salsa and Cilantro
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Ryan Pugh
"Al Pastor" isn't some dude named Al, nor some dude named Al whose very religious. It's a Mexican pork preparation, with spices and pineapple, spit-grilled and delicious. (It's also adopted from Lebanese cooking; food is universal!) These tacos are inspired by Al Pastor, and we hope get close to those unique flavors. You can call us Al.
In Your Box (serves 2)
- 10 oz. Sliced Pork
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6 Small Flour Tortillas
- 4 oz. Slaw Mix
- 4 oz. Pineapple Chunks
- 1 Lime
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2 oz. Sour Cream
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4 tsp. Chicken Demi-Glace Concentrate
- 0.7 oz. Diced Jalapeno Pepper
- ¼ oz. Cilantro
- 2 tsp. Fajita Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories720
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Carbohydrates59g
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Net Carbs55g
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Fat33g
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Protein46g
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Sodium1560mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 2 Mixing Bowls
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using 20 oz. sliced pork, follow same instructions, working in batches if necessary.
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If using steak strips, follow same instructions as sliced pork in Step 2, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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If using diced chicken breasts, drain liquid from chicken. Follow same instructions as sliced pork in Step 2, stirring often, breaking up meat, until no pink remains and chicken reaches minimum internal temperature, 4-6 minutes.
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If using Impossible burger, follow same instructions as sliced pork in Step 2, breaking up burger until heated through, 4-6 minutes.
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1 Prepare the Ingredients
Zest and halve lime. Cut one half into wedges and juice the other half.
Coarsely chop cilantro (no need to stem).Place jalapeño in a microwave-safe bowl and microwave until tender, 30-60 seconds. -
2 Cook the Pork
Separate sliced pork into a single layer and pat dry.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.Add sliced pork to hot pan. Stir occasionally, 5 minutes.Add 1/4 cup water, demi-glace, and seasoning blend. Bring to a simmer.Once simmering, cook until liquid reduces slightly, no pink remains on pork, and pork reaches a minimum internal temperature of 145 degrees, 2-3 minutes.Remove from burner. Rest, 3 minutes,While pork cooks, make salsa and slaw. -
3 Make the Salsa and Slaw
Transfer jalapeño to a mixing bowl and add pineapple, cilantro, 1 tsp. lime zest, and 1/4 tsp. salt. Stir to combine, mashing pineapple into coarse chunks. Set aside.
In another mixing bowl, combine slaw mix, 2 tsp. lime juice, 2 tsp. olive oil, and 1/4 tsp. salt. Set aside. -
4 Finish the Dish
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
Plate dish as pictured on front of card, placing pork in tortillas and garnishing with slaw, salsa, and sour cream. Squeeze lime wedges over to taste. Bon appétit!
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